Free PDF Favorite Cookies: More than 40 Recipes for Iconic Treats
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Favorite Cookies: More than 40 Recipes for Iconic Treats
Free PDF Favorite Cookies: More than 40 Recipes for Iconic Treats
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About the Author
Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.
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Excerpt. © Reprinted by permission. All rights reserved.
S’Mores Brownies 1 cup (8 oz/250 g) unsalted butter, plus more for greasing 10 oz (315 g) bittersweet chocolate, finely chopped 1 cup (8 oz/250 g) granulated sugar ¾ cup (6 oz/185 g) firmly packed light brown sugar 4 large eggs 2 teaspoons pure vanilla extract 1 teaspoon kosher salt 1 1 ⁄3 cups (5½ oz/170 g) cake flour 3 tablespoons natural cocoa powder About 6 graham crackers, roughly crushed with your hands About 12 jumbo marshmallows Makes 12 brownies Preheat the oven to 350°F (180°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish. In a large saucepan over low heat, combine the butter and chocolate and heat, stirring often, until melted, about 4 minutes. Remove from the heat and whisk in the granulated sugar and brown sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt. Sift the flour and cocoa powder over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers. Pour the batter into the prepared baking dish and spread evenly. Top evenly with the marshmallows. Tip: To make it easier to cut the brownies, fill a tall glass or pitcher with very hot water. Dip your knife in the water and wipe it off with a paper towel before each cut. This technique also works great for cutting cookie bars and frosted layer cakes.
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Product details
Hardcover: 104 pages
Publisher: Weldon Owen (April 25, 2017)
Language: English
ISBN-10: 1681881764
ISBN-13: 978-1681881768
Product Dimensions:
7.5 x 0.6 x 9 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#483,071 in Books (See Top 100 in Books)
Just average
Nice recipe book
I love this book and I can't wait to start making cookies. Glad it got here before Christmas.
I love this book so much, with too many kind of cookies for everyone to enjoy, they are so yummy. Thank you!
A lovely collection of the classics. Tried and true recipes.
I'm not at all impressed with this cookbook. Only one of the three recipes I made turned out good. Most of the cookies look unappetizing.**I received this from the publisher in exchange for an honest review.**THINGS I'VE MADELemon Cream Sandwich Cookies- I didn't make the lemon filling because I don't like cream cheese so I just used raspberry jam. This cookie dough was very easy to work with and is in fact the best roll-out dough I've ever worked with. Unfortunately it's basically the same as a shorbread cookie and the baked cookie is crumbly and the cookies soften a lot, even in an air-tight container. For that reason alone I wouldn't make these again because I don't like a soft cookie. I got 32 2" sandwich cookies.Oatmeal-Raisin Cookies- These are very good and the recipe is basic. They use rolled oats and both types of sugar, white and brown.Perfect Chocolate Chip Cookies- These cookies taste alright but they aren't perfect. They're ordinary and the doughballs didn't spread much at all. I had to flatten the rest of the unbaked balls with the back of a measuring cup. I won't be making these again and mine look nothing like the ones in the book. They're like two different cookies.Using a 1.5" diameter/1T. scoop I got 53 doughballs. I used 1c. mini semisweet chocolate chips and 1 1/4 c. toasted and chopped pecans.
Loved this book so much I bought one for myself. I originally gave it as a gift but I was so impressed I got one as well. Beautiful photos, easy instructions and the cookie choices were great!
Small, cute, little book with easy classic cookie recipes.I’ve baked up the almond cookies. They were crispy on outside, & soft on inside. They taste like soft version of shortbreads on the inside. I loved them. Not too sweet, just right.The butterscotch macadamia cookies were delicious. However, I might tone down the salt next time around, because it was a tad too much.. Was a little sweet for my taste, but some minor adjustments and it’ll be fine.The peanut butter cookies were delicious. Crispy on outside, soft in the inside.If you want your cookies to stay crispy, placing about 1/4c of baking soda in the same container as cookies would keep the cookies crispy. You can google this online for more details.
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